Vegetable Soup with Tofu
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
116
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 116 kcal | (6 %) | ||
| Protein | 10.3 g | (11 %) | ||
| Fat | 4.2 g | (4 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Cauliflower
- 300 grams Broccoli
- carrots
- 1 Kohlrabi
- 250 grams white Asparagus
- 100 grams Snow peas
- 1 bunch scallions
- 1 Tbsp vegetable oil
- 1 clear Vegetable broth
- 20 grams Tofu
Preparation steps
1.
Rinse the cauliflower and broccoli and divide into florets. Peel and chop the carrots and kohlrabi. Peel the asparagus, cut off the ends and cut into pieces. Rinse snow peas and cut into small pieces. Rinse and finely chop green onions. Heat oil in a large saucepan, and sautée scallions. Pour in broth and bring to a boil. Add vegetables (except for asparagus and snow peas) and cook for 20-30 minutes. In the last 6-8 minutes of cooking time, add the asparagus and snow peas and cook. Cut tofu into pieces and add to the soup. Season with salt and pepper and serve.
